ACRYLAMIDE CONTENT IN TORTILLA CHIPS PREPARED FROM PIGMENTED MAIZE KERNELS

El maiz es uno de los cereales mas cultivados en el mundo. Ademas, los productos elaborados a partir de harinas nixtamalizadas de maiz como las frituras de tortillas son consumidos ampliamente en el mundo. Por lo tanto, la presencia de acrilamida, un potente cancerigeno formado durante el freido, es de gran interes debido a sus posibles efectos en la salud. Debido a que los maices pigmentados contienen metabolicos secundarios como los compuestos fenicios que puedan influir en el contenido de acrilamida, el objetivo de este trabajo fue evaluar la formacion de acrilamida en frituras de tortilla preparadas con harinas nixtamalizadas de maiz blanco, negro, rojo, morado y amarillo. El contenido de acrilamida se correlaciono con las propiedades fisicoquimicas de las harinas. Los resultados mostraron que el contenido de acrilamida en las muestras de tortilla fritas durante 30 s se correlaciono con la concentracion de grasas (r=0.82), antocianinas (r=- 0.51) y fenoles totales (r=0.42) en las harinas (p < 0.05). Los niveles mas bajos de acrilamida se encontraron en las frituras preparadas con maiz negro y rojo. Los resultados sugieren que la seleccion apropiada de genotipos de maiz ricos en antocianinas y un bajo contenido de grasas puede reducir la formacion de acrilamida en frituras de tortilla y otros alimentos a base de maiz procesados termicamente

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